CURRYKITS RECIPE
Vindaloo
A very hot curry with tomatoes, fresh red chillies and a tangy vinegar finish.
Prep time~15 mins
Cook time~50 mins
Total time~1 hr 5 mins
Servings4
Times are estimates based on the method. Cooking time varies with your choice of protein or vegetables.
- Serves 4
- Heat: 3 chillies
Serving suggestion. Add the fresh ingredients listed below.
Your shopping list
Add these ingredients to your CurryKits kit:
- 400g Meat or Vegetables of choice
- 3–4 Tbsp Oil
- 1 Medium Onion (≈150g), sliced
- 1–2 Medium Tomatoes (≈150g), chopped
- 1–2 Fresh Red Chillies, sliced
- 100ml Water or Stock
- 1 Tbsp White Vinegar
- ½–1 Tsp Sugar (to taste)
- Salt to taste
- Fresh Coriander, chopped (Optional Garnish)
Allergen information
CONTAINS MUSTARD
This is the recipe-card allergen wording and includes ingredients you add. Check the labels of your chosen ingredients.
Cooking method
- Toast Whole Spices
Heat the oil on medium heat. Add the whole spices and fresh chillies, frying for 30–60 seconds until fragrant. - Cook The Onions
Add the onion and cook for 10–12 minutes until deep golden. - Add Garlic & Ginger
Stir in the garlic & ginger paste and fry for 1–2 minutes. - Add The Spice Mix
Stir in the Vindaloo Spice Mix with a splash of water and cook gently for 1 minute. - Cook The Tomatoes
Add the tomato and cook for 5–7 minutes until thickened. - Simmer Until Cooked
Add the meat or vegetables and the water or stock. Cover and simmer on a medium-low heat until cooked through. - Finish & Serve
Stir in the vinegar, sugar and salt to taste during the final 2–3 minutes of cooking. Reduce the sauce if needed, garnish with coriander, and serve.
The kit behind this recipe
Your full Vindaloo CurryKit includes the flavour essentials:
- 20 g Vindaloo Spice Mix
- 20 g Garlic & Ginger Paste
- Whole Spices
Presented with a recipe card in a reusable hessian bag. Add the fresh ingredients from the shopping list above.
Storage: Store in a cool, dry place.
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